I just love the idea of a flourless dessert.
I don’t know why.
Maybe it’s how amazed I am that something so delicious, chewy, and chocolaty can come out of it.
As soon as I saw Lauren‘s cookies on Keep It Sweet I knew I had to make them myself. I had to taste the fudgy and chewy, yet crisp chocolate chip cookie.
This was a good great move.
You should totally make these.
They are super quick to make and the reward is very gratifying. My taste buds were very happy. 
{Flourless} Fudge Chocolate Chip Cookies
found on Keep it Sweet adapted from Recipe Girl
Ingredients
- 3 cups powdered sugar
- 2/3 cup unsweetened Hershey’s dark chocolate cocoa powder
- 1/8 tsp. salt
- 2 to 4 large egg whites, at room temperature
- 1 Tbsp. pure vanilla extract
- 1 1/2 cups 60% cacao chocolate chips
How-To
- Preheat the oven to 350°F.
- Set aside two baking sheets with silpat mats or parchment paper.
- In a large bowl, whisk together the powdered sugar with cocoa powder and salt.
- Whisk in the vanilla and egg whites starting with just two.
- Beat just until the batter is moistened. You’re looking for a brownie-like, thick and fudgy batter consistency. If it seems too thick, add another egg white– then a 4th one if it still seems too thick.
- Stir in the chocolate chips.
- Scoop the batter by the tablespoon full onto the prepared baking sheets. Leave enough space between each cookie for them to spread.
- Bake for 12-14 minutes, until the tops are glossy and lightly cracked.
- Let the cookies cool completely on the baking sheet and store in an airtight container for up to 3 days.
Yield: 30 cookies
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So glad you liked these, now I want to make them again! I love your video clip and all the pictures are fantastic!
Just made these and they are awesome!!! Having a Pinterest Party tomorrow with sisters and nieces….all recipes have to come from Pinterest!!!..and since I am working a half day tomorrow, making my recipes ahead. I loved them so much, am getting ready to make the second batch to take to work with me tomorrow. Thanks for sharing!!! Another New Favorite…or a Keeper recipe, as I call them!!!!
They do look SO fudgy. I need to give these type of cookies a try.
They look beautiful!
omg these look amazing! I am making these this weekend
By the way, I’m featuring these on my facebook fan page today
Wow, these do look great! I love how glossy they look. They are very photogenic cookies.
Thanks for this! As someone who can’t eat gluten or wheat I am always so thankful for recipes that I can enjoy too! Loving your blog
They look so shiny! Beautiful!
Literally an hour before I saw this, I made flourless peanut butter cookies. Guess this cookie is just going to have to wait until next week; can’t wait to try it!
oh i love the pics and video! how awesome…..i really want to bite into these now
These cookies make me want to run into my kitchen and start baking. I don’t care that it’s 11:30 p.m.
Yum!
I remember making something similar yeaarrss back, and they are so unexpectedly yummy are they not! Definitely going to save this to try them out again sometime soon, yours look so deeply chocolatey and as cookies go they are pretty darn healthy!
Such beautiful photography! I haven’t seen a gluten-free chocolate cookie that looks as good as these!
Those are some beautiful cookies, I love how shiny they are!! I’ve been meaning to try cookies like this for so long. Maybe we’ll try making these this coming week if it’s not too hot
Found your blog on Tastespotting…and I want to shove that entire pile of cookies in my mouth. They look so amazing! Definitely bookmarking to make when I have a chocolate craving…which will probably be five minutes from now
These look really good ! I ‘ll be sure to try them one day
I’ve been making choc flourless cake for years but I haven’t thought to make the cookies! Thanks for the great post!
This looks like the adaptation from here
http://www.kingarthurflour.com/recipes/flourless-fudge-cookies-recipe
I like chocolate chewies from Whole foods and king arthur’s had this on their site for years.
These look so delicious and fudgey and I love the sheen they have! If only I could figure a way to make them sugar free as well (my husband is diabetic).
I concur. I cannot have the sugar either, but I may try this with using XyloSweet granules. Just have to be careful to avoid an upset stomach by not eating so many cookies at once!
what about apple sauce!
Swooning here…a chocoholic cannot resist this!
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I’m like you… I go gaga over flour-less chocolate dessert. Less flour = more chocolate, right?
I have a flourless chocolate cake that I make that wins over souls. No joke. Sounds like these cookies are similar. 
it was way too sweet!!
and it stuck to the bottom of the pan :S
Too sweet! I’ve never heard of such!
I’m sorry they stuck to the pan. Did you let them cool completely on the baking sheet? I was anxious when I made them and wanted to try a warm one, and you just can’t do that with these cookies. They stick until they are completely cooled. I hope you’ll give it another go! 
How is it a suprise these are sweet when thereMs 3 CUPS of sugar in them? Really!
I am making these cookies right now for my g-free family. Do they freeze well? I love to stick cookies in the freezer for my babies in case of emergencies (like “Hey we are having special snacks today!” Twenty minutes before we walk out of the door). Thanks! – Kenan
I’m not sure. But, it never hurts to try freezing them.
Good luck!
Did you try to freeze them? Because I was just thinking the same thing lol
Okay so, I added about 3/4 cup flour to the mix… and they came out perfect. But so much for “flourless” !
Made them – delicious!
I’m so glad you liked them Jacques!
I loved them!
OMG, your pictures are stunning. I’m so tempted to make these, but I want to add Almond Extract, I wonder how that’ll work. Choco & Almond, hmmm!!! Delish!
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Have you ever made these with whole eggs? I wouldn’t mind having an excuse to make a creme brulee, but sometimes I don’t have time to make one more thing … ?
I’m glad you asked that Megumi. I recently got a creme brulee torch that I’m dying to use. Be on the look out!
Love that they’re flourless… but I can’t have eggs, either.
I tried egg replacer in another cookie recipe and ended up with chocolate goo (which I ate, of course) but I wonder if egg replacer would work in this one? It seems very hit-and-miss… I haven’t really figured out why it works in some and not others. I will try, though, because these look amazing!!!!
PLEASE let me know if this works. I am dying to make this recipe, but I also cannot have eggs and have the egg replacer powder already just sitting in my pantry.
I think bananas would work well as an egg replacement in these cookies. Generally, half of a small banana = 1 egg. Hope that helps. I’m going to try it as I can’t eat eggs, either!
You might give flax seed meal a try to replace the eggs, too–it’s what I use to replace (whole) eggs in recipes as often as possible. Use 1 tablespoon of flax seed meal to 3 tablespoons of water. Cook on stove top until it’s the consistency of egg whites. Each 1:3 ratio is 1 egg, so if you needed 2 eggs, for example, you’d need 2 tablespoons of flax seed meal and 6 tablespoons of water. Make sense?
I found a egg substitute that has worked in all cookies I have made so far. (They recommend not using this substitute if you are doing more than two eggs)
Substitute for 1 egg
1 ½ tablespoon water
1 ½ tablespoon oil
1 teaspoon baking powder
I was stalking your foodgawker page and saw these cookies. Hubba hubba they look fantastic! I love the consistency video you made, too awesome! I’m going to try these this weekend with powdered palm sugar. I hope they turn out!
Yum! Thanks for stalking me! ;-D Love it! Happy Baking Leanne!
These look so yummy! I going to try them today! I love the video…very helpful..what is the music you used..sounds so familiar!
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has anyone ever tried these with white chocolate chips? — they look delicious! i am going to make them for a friends birthday on friday!
How much does this sevre?? It Looks Great and I would like to do this for a dessert for about 14 people or more…
It made 30 cookies.
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Just a tip – these are the PERFECT cookie for making ice cream sandwiches.
Genius.
Awesome! I had to try them! Maybe too sweet?! But I think it is completely my fault. I might have accidentally added one more cup of sugar. But then I added one more egg so it wouldn’t be that sweet:)
Haha, nothing wrong with too sweet in cookie form!
I’m glad you liked them.
I had three egg whites and it still looked too thick so then I added the 4th and it was too thin (feeling a bit like Goldilocks now) so I added some more sugar and flour. Then I put too-large scoops on the first sheet so instead of uniform lovelies I have a pond’s worth of chocolate lily-pads. WAY too rich for the size. I cut them in half and will pay closer attention next time. : )
I’m also thinking that crushed peppermint sprinkled on top as they come out would be really yummy.
Haha, I’m sorry you had such trouble Sharon. Better luck next time!
And I love the idea of peppermint…perfect for the holidays! 
These look amazing!! I was going to give them a try this weekend with some Andes mint chips (yum!) but could only find regular Hershey’s unsweetened cocoa powder. Do you specifically need dark cocoa powder, or will the regular be ok?
Oh yeah, the regular is just fine…I just have a deep love for all things dark chocolate.
Happy Baking! I hope you like them!
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Epic Failure! Don’t try it at home. The batter is like glue and sticks to everything. The cookie did not bake up the way it should. And the cleanup was a nightmare!
Oh no Terri, I am so sorry that you had difficulties with this recipe. There’s nothing worse that spending all that time making a cookie and it not turn out. I certainly know the feeling. However, these came out beautifully for me. I wonder what could have gone wrong? Did you use a silpat mat, non-stick foil, or a greased baking sheet or parchment paper? The silpat was the key for me to get these off of the pan like a breeze. Also, did you let them cook long enough? I noticed with the first pan that went in the oven that I didn’t cook it long enough and it was more chewy, making it harder to remove. Also, did you let them cool long enough on the pan? Again, I noticed with mine that if I wasn’t patient enough to let them sit there for a bit while I drooled over them, they had a more difficult time coming up. Otherwise, did you get the batter the consistency of the video that I included in the instructions? That is really key in this recipe.
Other than that, it’s hard for me to figure out what went wrong without actually being there to bake with you. Again, I’m so sorry that they didn’t turn out. I hope you’ll give it another go! Happy Baking! Let me know if I can do anything else for you, Terri.
hi, your cookies looks a bit like macarons, mine doesn’t, they don’t crack and have no shininess..
i’ve made them 12 times already … i don’t know..
I am sure that the texture (in mouth) is different too and the taste.
but, somehow i love them, sometimes I use sweetener powder and no chocolate and they are excellent when in diet and craving for chocolate..
I’ll keep making them until they will go exactly as yours!
You’re a baking beast! I bet they’re a great chocolate craving satisfier when made with no-sugar! I can’t believe you’ve made them 12 times. That’s awesome. What perseverance! I wish we could get in the kitchen together, making them together would be so fun!
Thanks for this recipe! My stepson is autistic so he is gluten and dairy free. I made this recipe and just swapped out the chocolate chips for a dairy free chocolate bar that I crushed and added some pecans. YUM! I am bringing them to his Christmas party at school tomorrow.
I’m so glad you found something that he could enjoy! Yay! I hope everyone likes them!
These turned out so yummy and beautiful! Easy and delicious Christmas cookie gift, and gluten-free, too!
Thank you!
These turned out terribly. They taste delicious, but I would never want anyone to see them for fear of extreme embarrassment in baking.
I’m so sorry Marilyn. I guess you must have had something similar to what happened with one of my other readers, Terri. If you scroll up a but in the comments, you can see the questions that I asked her and I would ask you the same ones. It’s just hard to know what went wrong, since I wasn’t there. Again, though, I’m sorry that they didn’t turn out very pretty. That’s a total bummer. At least they tasted good, right?
LOVE the look and sound of these cookies (saw this through Creature Comforts). One question though…where did you get those napkins from?! I’m on the hunt for lovely patterned napkins and those are amazing!
Thank you Carolyn! I actually got the napkins from Target, but I also love to get napkins at World Market and Pier 1. Happy shopping!
I made these cookies last night and they turned out great and looked absolutely stunning. I took them into work and at first everyone was a little doubtful (“flourless!!”) The cookies were a big hit. For people who had trouble with the recipe I recommend using parchment paper to line the cookie sheet, long enough cooking time and make sure they cool for a long time, they will release from the paper like a dream. Thanks for the recipe. BTW, do you know how many calories per cookie?
I’m so glad they turned out great Jeanette!!! I calculated it and they are 149 calories per cookie if you make 30 cookies.
Not too shabby!
Just made these cookies and they ended like flat chocolate discs. Not sure if i put too many eggs in (I used 4 since with 3 the batter was too think). They spread too much in the oven and for some reason, they ended up almost hollow? Theres nothing! They taste good, but look horrible! Next time I’ll stick with the 3 eggs
I’m sorry they didn’t turn out so pretty Diana…I would definitely lessen the amount of eggs and get the consistency as close to the video as possible. But, I’m sure the cookies broken up and put on ice cream would be divine!
these taste amazing…. we did three trials: air-bake pans with no parchment or oil; parchment lined pans, and oil-sprayed pans. The bare pan stuck the cookies like glue (made a great chocolate crumble for ice cream!). The oil-sprayed pans were inedible–the edges burned while spreading, leaving a saturn-looking black blob in the middle that didn’t taste like chocolate. The parchment lined pans produced perfect little cookies. Love them!! thanks for sharing!!
Good to know! I only tried it with the parchment paper and the silpat mat and they turned out beautifully!
I’m glad you liked them!
The first 2 batches I sprayed the parchment paper like the recipe says and the cookies spread out and were ugly looking. They were crispy, not chewey but had a good taste. The rest of the batches we did NOT spray the parchment paper. The cookies turned out pretty and chewey! Much better!
Awesome, thank you for letting me know that Lacey. I didn’t use the parchment paper, but was afraid that if I didn’t say to spray it that you’d have a stuck cookie mess. I’ve edited the instructions to just say parchement paper. Thank you!
I made these a couple of days ago. They were soooo good. Very easy to make and they looked just like the picture!
I’m so glad they turned out great! There’s been debates on here over whether or not they turn out. I’m so glad they did for you, because they were fantastic when I made them!
Amazing!!!! Just like the chocolate chewies they sell ar Whole Foods.
Definitely a keeper
I made these tonight and they turned out perfectly! I used regular cocoa powder and 3 egg whites. I baked them on parchement paper. Fudgy, slightly chewy goodness! Thanks!
I’m sooooo glad, Le-Ann! Thank you so much for letting me know, too!
It makes me so happy when I hear that things turned out well! Enjoy your cookies! 
This made the most delicious cookies I’ve ever tasted! (and I’m the worst baker EVER!). I made them milk-chocolate rather than dark, since I’m not a huge huge chocolate fan, and put in instant espresso powder to give them a bit of a coffee/mocha flavor. YUM!! I linked to your recipe in my post here: http://thecraftedcure.blogspot.com/2012/01/i-will-never-use-flour-again.html
You never replied to Robyn… Do you have an idea on how to leave out eggs??? That it is my big pet peeve with “gluten Free” My egg allergy is much more severe than my wheat allergy. With all the hype about gluten free, I think (I know this is your recipe so I’m not complaining about you) companies like UDI – need to be more conscience and not stick in other stuff.
Hey Angie,
I understand your frustration. I’m sorry about your allergies. No fun. I don’t know how to get rid of the eggs in the recipe. They are the glue that holds the cookies together and since there’s no flour already, I don’t know what other substitutions you could make. I’m sorry that I’m not much help. Maybe search for a wheat and egg free cookie on the internet. I just don’t know how you’d make these cookies without eggs.
Good luck and happy baking!
I haven’t tried this personally, but I have come across a few things mentioning a “flax egg” as an egg substitution in baking. Go ahead and google it, but I think it may be 1Tbsp flax oil and 3 Tbsps water. Hope this helps!
Caroline, just as others have already said, this is just like the chocolate chewies at Whole Foods! I used what I had on hand and instead of chocolate chips I used a mixture of peanut butter chips and white chocolate chips. Other than that substitution I followed your recipe and instructions to the letter. Lovely!
Yay! I’m so glad they came out beautifully Annie!
That makes me so happy. I love your addition of the peanut butter and white chocolate chips! I bet that was divine!
I have just put my first test batch in, timer on, and have found this an incredibly easy recipe – I’m not gluten free but I have a couple of friends who refuse to attend anything with food that is not gluten free AND refuse to make any of my now wide range of gluten free recipes gathered up so that they can participate. My batter looked exactly like yours – a feat I usually cannot perform with other recipes. So fingers crossed that they like these cookies so I don’t have to keep making more complicated gluten free recipes!! I have a postgrad crafty evening @ my house tomorrow so they get to try them then. Thank you so much for the recipe – oh by the way I read all the comments about the eggs – I ended up putting 2 and a half egg whites from no. 8 sized eggs (New Zealand measurements)
Lots of laughs and happiness to all
Aww, yay! I’m so glad the batter was perfect and I hope the cookies are delicious!
Have a great crafty evening tomorrow and happy baking!
I love brownies and these cookies look so delicious I can’t wait to bake them! Thank you for posting…very excited to try them out!
Made these this morning after finding the link on pinterest.
Wow!!! These cookies are absolutely amazing. Follow your recipe to a “T” and they came out perfect. I did have to use four egg whites considering I used eggs for our own chickens and they are a lil bit smaller right now.
I may have made em bigger too….lmao!
Thanks for posting a fabulous recipe
I made these cookies today, and I have some helpful tips for future bakers: Definitely wait for them to COMPLETELY cool before you even think of touching them. I would recommend making some cookies (take them out to cool), then cook a meal, eat the meal, clean up after the meal and THEN try and remove these babies from the cookie sheet. Otherwise, they will stick to the cookie sheet like glue. I learned the hard way (and destroyed at least 3 cookies in the process before I got fed up and left them alone).
Second, I found the vanilla flavor to be a bit overwhelming, so for my personal taste (I’m not a huge fan of vanilla extract flavor) I would drop it to just a hint at 1 tsp.
Otherwise, I found them incredibly easy to make, and very yummy (I tried one of the destroyed cookies, so all was not lost!). The texture is really wonderful, and probably the cookie’s best asset. I could see how it could be too sweet, but I used dark chocolate chips and that seemed to counteract the sweet factor quite well. I even used food coloring to dye them (red, of course, for the impending Valentines Day). Hope this was helpful! Overall I would recommend this cookie
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saw the blog, baked the cookies, ate them all in 20 minutes flat! We added a about a tsp of very fine expresso powder to the batter! BooYa amazing.
Where do you find the dark chocolate cocoa powder? I haven’t been able to find it. =(
Just at my normal grocery store (Publix – Southeastern chain). You can buy it on amazon as well, here’s the link:
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Made these today and they really are delicious. They have a unique texture, crispy but chewy, and are perfectly chocolatey! Definitely have to use parchment paper and wait till the cookies cool before removing them. I messed up a bunch because I was too impatient
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Well. When I sent my brother to the store for dark cocoa and chocolate chips he returned with only cocoa . So I improvised and used the white chocolate chips I already had on hand. Personally I didnt like the way they turned out. The cookie base is delicious but I didn’t like the white chocolate chips with it. Maybe someone who LOVES white chocolate would, other wise. Stick with semisweet or maybe milk. (:
Overall, this recipe is WONDERFUL<3
I whipped these up quickly yesterday and they did not turn out well! Maybe because I was in a hurry, but I was not too excited about them. I used a little less powdered sugar too, and they were really, really sweet. I wish I would have seen the flour comment earlier because I would have added a little too.
I used Hershey’s unsweetened cocoa powder, 4 medium egg whites, and Ghiradelli’s 86% cacao bar broken to pieces and my cookies turned out wonderfully. I used a silicone mat without any spray. The first batch I was too impatient to leave them on the cookie sheet to cool but was able to get them off without breaking them. The second batch I left them on the cookie sheet until cool and they came right up. Others said their cookies were too sweet but ours weren’t since we used the Ghiradelli 86% cacao bar. My kids gobbled them up. Thanks for the recipe!
These look great! I’m all for the whole “leave-an-ingredient out-and-still-get-delicious-results” haha. I will be trying these!
These looked sooooo good. But, I agree with a previous reader- they were waaaaayyyyyyyy too sweet. I have made flourless things before, but not where the flour was ‘swapped’ for powdered sugar (black bean brownies,etc). These certainly tasted great, but my teeth actually hurt when I ate them
. Oh well. THanks for the recipe though 
I may be a little late on the flourless chocolate cookie wagon but I am sooo excited to make these after I get off work today!! I’m crossing my fingers, hoping that mine will turn out.
I’m not a baker by any means but have high hopes for these. I just have one question, can I use regular Hershey’s cocoa powder? .. or would you highly advise to go the dark route?
You can totally use regular cocoa powder. I’m just dark chocolate obsessed. Good luck and happy baking!
I’m loving that these have no flour, but I wanted to ask if you ever tried them with honey as a sugar replacement? I’m trying to find some sweet tasting things that are carb and sugar free. Also I’m not interested in fake sugar substitute. Thank you for any input you have!
I’m not sure. You could always give it a try and let us know! I’m sure others would love to know as well.
Happy Baking!
Ok, what am I doing wrong?? I put in two eggs and that was no where NEAR ENOUGH
so I added the third, then the fourth and it’s still way too powder-y… Why?? 
can I add another without ruining the batter?
What size eggs were you using? I used large eggs. Also, when you measured your powdered sugar, did you make sure to sift the powdered sugar to ensure that you got the correct measurement of sugar?
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I have celiac disease and am allergic to chicken eggs. I made this with two large, whole duck eggs, and they are absolutely amazing. I have a new guilty pleasure. Thank you!
Excellent cookies! I’m gluten intolerant and I seriously miss my cookies. These don’t quite replace my homemade chocolate chip cookies but they’re decently close.
The batter initially tasted a bit dull, likely because of my cheap cocoa powder, so I added a dash of cinnamon, a bit of cayenne (chocolate and cayenne go so well together), and, since at that point the mix was a bit dry, a splash of rum. They were amazing! Thank you!
Will Splenda substitute for the powdered sugar? The cookies would be sooo low carb if they’d turn out ok.
I’m not sure if that would work, but if you give it a try, let us know!
Happy Baking!
I’m so glad I found this recipe. I’m planning on making these for a night with the girls. One of my friends can’t do gluten and I want to accomodate her. And they look delish!
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If this makes 30 cookies, how do you get them to last 3 days? My husband wouldn’t leave them alone.
i did everything said to do on this.. as i was scooping the cookie batter into the tray, it all formed into one big nasty mess.i still did not give up andwaited for 13 min. cooled for 6. worst cookie ever!i will not try thid again. it stuck to your teeth and tasted lik fake cookies.
Weird. From your explanation, I’m guessing that the batter was too moist and that’s what the cookies ran together, either that or they were placed too close to each other on the baking sheet. I’m sorry it didn’t work out. It seems to be a recipe that works out splendidly or not. I’m not sure why some people have such difficulties with it. I wish we could all just get in a kitchen together, so that we would make it and zero in on why it didn’t work for you. Again, I’m sorry it didn’t work out for you.
Heavenly. Amazing. Can’t wait to make these!
I made these today, with butterscotch chips. pure awesome.
What a nice touch!
Yum!
I think these cookies sound wonderful. I am going to try as soon as I get the dark cocoa. I have to say after reading the comments–My mother (94) has been making a fabulous white cake recipe for at least 70 years, it is so moist you don’t have to drink a gallon of punch or coffee to get it down) perfect for weddings, birthdays or whatever. People will say to her–I tried to make your cake but it didn’t taste the same because I didn’t have almond extract so I used cherry or I didn’t have cake flour so I used self rising, it browned too much because I was in a hurry and used a higher temp. That is why we have recipes so that we FOLLOW them. Just saying-do it the way it is set down then make your changes.
Not sure if I made these wrong or what, but they pretty much just taste like powdered sugar and cocoa. Have you ever taken a spoonful of powdered sugar as a kid and just eaten it like that? At first its mostly air but after a few seconds it starts to get compacted in your mouth and then you REALLY taste that strange powdered sugar taste, right?
That’s what these cookies are, except with a bit of cocoa. Not even a nice chocolatey taste– no. Cocoa. Bitter cocoa.
They look good, though?
I made these this evening for my family reunion tomorrow since I have a cousin, and myself, who are gluten-free. They tasted right, but they were hard and crunchy. I’m not sure where I went wrong; I followed the recipe, and even took them out of the oven a few minutes early (my heat is too high no matter what.) My husband liked them, which is a good sign, but I’m thinking of not taking them tomorrow out of fear of mean sneers and jabs.
These were a huge mess and waste of chocolate chips! They oozed all over the pan and onto the bottom of the oven! The hubby scrapped them off the pan and mixed the half burnt goo with dream whip so they weren’t a total loss. I’m a very experienced baker, so I’m not really sure what went wrong.
I’m so sorry Holly. I don’t know why, but these cookies seem to be a hit or a miss with people. Some people have great success like I did and they are fabulous and some people have malfunctions like you did. Since I wasn’t there making them with you, I can’t tell you what went wrong. But, I’m so sorry that it did. It’s so weird. I can’t figure it out!
I just made these cookies and they came out awesome. I used 3 egg whites and the batter was still pretty thick but close to the consistency in your video. I think if I used one more it would be too runny. The parchment paper worked fine and waiting for the cookies to cool was key. I am excited to have a great gluten free recipe for my family members with allergies
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They were delicious! 3 eggs and a lot of muscle power for mixing. They did spread an awful lot though so be sure to leave room. Next time, white chocolate chips
Made these today and they are delicious. I used parchment paper and didn’t have any issues with removing them and I didn’t even wait until they were completely cool because I had to try them! Thanks!
I did them this afternoon. Well, I was shocked it needed 3 CUPS of sugar, so I only put 2. They didn’t turn bad (the batter was thick enough and the cookies didn’t spread out too much), they weren’t as shiny as yours, and weren’t that cracked, but they weren’t ugly though. But woaw, TOO. MUCH. SUGAR. And I personally think that the chocolate flavor isn’t intense enough (even though I use very good cocoa powder). Maybe it would be better with flour and less sugar ?
I just made these and they came off the parchment paper as soon as I took them out of the oven. They are delish!!!! I made them for my bosses mother who is glucose intolerant. I hope they make it to work tomorrow!!!!
These look awesome….definently making the “healthier cookie” list for christmas! Thank you no butter!!!
Remind me of meringue cookies–lovely little mouthfuls of chocolate love.
Perfect description.
Deliciousness!
Unfortunately these cookies turned out HORRIBLY! I’ve been toying with the thought of going gluten-free but I just can’t do it. They had no chocolate flavor and tasted like straight sugar. Not for me.
I’m going to try making these for a cookie exchange. Any tips on how far in advance I can make them? Best way to store them? Thanks!!
It’s best if they are eaten within three days of making them and store them in an airtight container. Once they take on moisture, they’re no good anymore. Happy Baking!
I have recently found out that I have Celiac. I love tea, and of course a cookie or something with it. Gluten free packaged are awful, at least the the ones I’ve tried. So I was thrilled to read your recipe. I made them and they are sooooo good. I have a friend with Celiac and I’m sending her some. Thanks very much for the recipe.
What is the nutritional value for these yummy cookies?
I’ve added the nutritional information, but each cookie has about 100 calories, 4 grams of fat, 20 grams of carbs, 17 grams of sugar, 1 gram of protein, and 1.5 grams of fiber.
I hope that helps!
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I found your recipe on Pinterest and have been dying to try these for quite some time. I finally had all the required ingredients in my cupboard and gave them a go! As others have mentioned, this is one cookie that you cannot eat fresh from the oven. Not only did they want to stick to the parchment paper, they stuck to my teeth and were a weird chewy texture. Once they cooled, however, the texture was completely different (much better). Think of them as a chocolate meringue cookie with tons of chocolate chips! Don’t make them with a large cookie scoop, either, unless you want mammoth cookies. Oops
I LOVE YOU! You are my new best friend. These look DIVINE!
Oh my, I can almost imagine the fudge-y-ness…almost. I’m probably going to have to make them to be sure. Shucks.
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I was really scared to make these after reading a few of the comments. I have terrible look with cookies spreading. But I bought some parchment paper and followed the recipe exactly and . . . The cookies turned out amazing! I will definitely make these again. They were very chocolately, chewy, and smelled amazing while baking. Great recipe.
I just found these on Pinterest and umm… WOW. I am at a loss of words. They look wonderful!
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i was so sad that these were an epic fail for me. the worst baking attempt ever (and i consider myself to be half decent when it comes to baking) for be but perhaps i’m more incompetent than i thought. the dough was gluey, and they baked practically into the parchment paper. there was NO WAY to get them off the paper, so the bottoms were completely inedible. which is too bad, because they looked so pretty and shiny. obviously not the cookie recipe for me. it felt like a waste of time and ingredients – better luck to the rest of you!
Oh dear! I’m so sorry they didn’t turn out for you. It seems to be a hit or miss recipe from what I gather. They obviously turned out delicious for me and some other folks, but I’m not quite sure why they don’t work other times. One question, though, did you wait until they were completely cool before trying to take them off of the parchment paper? If they are the slightest bit warm, they will not come up…at least that’s what I found. Again, I’m sorry they didn’t turn out. :-/ I hope you were able to recover the tops at least and maybe sprinkle over ice cream?
I used parchment paper since I didn’t have any Silpats and the cookies stuck to the paper like glue. By the time I could get one up it was in pieces. My first thought was that the batter was too thin…I think I needed 3.5 eggs instead of the 4 I used but can you think of any cause to this problem? The flavor is great, if I can get the right consistency and stop the sticking issue I think these will be a great hit!
I’m so sorry they stuck like that Shannon. Did you watch the video of how thick I got my batter? Also, did you wait until the cookies were completely cool before removing from the paper? I haven’t tried it with parchment paper, so that may be what’s happened. I’m not sure. I’m sorry they stuck like that though. If you give it another go, I’d certainly love to know how they turn out!
I have already made these twice. I LOVE THEM (a little too much, haha). Last night, the second time I made them, I left out the chocolate chips because I didn’t have any. They were still just as good, and in fact a little less sweet, which I liked, but the chips do help do something to the texture inside the cookie. I’m interested in trying them with a different kind of chip or with nuts or something. YUMMO. Thanks for my favorite go-to cookie recipe! The best thing about these is, unlike most cookies, they really are better the next day, or even the day after that, so they are great to take on long trips, to prepare in advance for parties, etc.!
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Hi Caroline, my husband is allergic to quite a few things and I’m always on the lookout for recipes that I can try for him. When I came across this one I was excited but sceptical bearing in mind they didn’t work out for whatever reason for quite a few other readers. So I tried a half batch but am happy to say they turned out great! I left out the vanilla as we’d run out and chopped up part of a chocolate bar to give the choc ‘chips’ and they were so good that hubby’s already asking me to make a larger batch soon! I used parchment paper and left them to cool completely, and then left them some more, and they still stuck a tiny bit – will invest in some silicone mats for next time and leave them in the oven for an extra couple of mins but they were still totally fine this time… They didn’t taste too sweet but since I know just how much sugar is in them, I think they’ll have to stay as a once-in-a-while treat
they’re so deliciously fudgy that I might try baking a large batch all in one go, without separating into individual cookies – I think theyd make great brownies 
thanks for the recipe!
Hey Darla! I’m so glad you tried them and enjoyed them! Let me know if you make a brownie version…that sounds incredible!
I made the brownie… It was gooood…
These cookies are wonderful! Three eggs seemed too thick but i tried it and it worked nicely. But i recommend putting less than a tablespoon worth of batter on for each cookie because they turned out HUGE! Overall a really good recipe. Thanks for sharing!!
I’m so happy to hear that Lindsey! Those cookies are so delicious, but seem to be a hit or miss with some people, as far as coming out correctly. I’m so glad they baked up nicely for you!
Happy Baking!
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little too much sugar for me could be because I tried making powder sugar with sugar in the raw. I don’t think I powdered it enough. If I make them again I am going to sub some of the sugar with ground almonds.
That’s a great idea Heather! Let me know how they turn out…I’d love to try your version!
Happy Baking!
Dear Caroline, I just found your recipe and am giving it to my daughter to try it out. I just wanted to compliment you on how graciously you have handled the negative reviews. Obviously it is a recipe that requires attention to detail and perhaps there are variables in how much white is in an egg. Thanks for sharing I can’t wait to try these.
Aww, thank you so much Tracie! Your kind words sure know how to cheer a girl up. It’s so hard to know what went wrong for some people, when you’re not there baking along side them. Wouldn’t it be nice if we could just bake together.
Happy Baking!
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I tried making a half batch of these tonight and accidentally forgot to halve the amount of cocoa and egg whites. However, I didn’t even realize this until after the cookies had been baked and came out of the oven. I tasted one and loved it! Maybe a suggestion for those who feel it was too sweet is to increase the amount of cocoa powder? Thanks for the recipe!
What a great suggestion! Thanks Sarah! I just love when accidents in the kitchen develop into something special.
I never tried out flourless dessert ,but was just passing by through pinterest where i found this “flourless,fudge chocolate cookies”, thanks for the recipe ,even without making one your blog recipe made me go drooling.will surely make it soon.
Can I just use milk chocolate chips or semi sweets?